The Recipe Critic · by Natasha Bull
Easy Pasta Primavera
NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 32%
CARBS 55G55% OF CAL
6G FIBER43G OTHER7G TOTAL SUGAR
FAT 13G30% OF CAL
4G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta with spring vegetables in a light, fresh sauce with lemon and herbs. A classic Italian-American dish that's bright and seasonal.
mainitalianpasta🍳 skilletvegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces uncooked pasta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 sliced zucchini
- ½ cup frozen peas
- ½ bell pepper
- 5 ounces halved cherry tomatoes
- 1 carrot cut into ribbons
- 3 minced cloves garlic
- 1 teaspoon fresh lemon juice
- ½ teaspoon Italian seasoning
- 1 tablespoon sliced fresh basil
- ½ cup freshly grated parmesan cheese
- salt and pepper to taste
At a glance
PER SERVING · TIME 30M
CAL 20%·PRO 32%
CARBS 55G55% OF CAL
6G FIBER43G OTHER7G TOTAL SUGAR
FAT 13G30% OF CAL
4G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 529mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 506mg
- Calcium
- 186mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 529MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.